Scroll To Top
Three cups of blackberry cobbler

Blackberry Cobbler Recipe

  • Prep Time
    Prep Time: 30 minutes
  • Cook Time
    Cook Time: 20 to 30 minutes
  • Serves
    Serves: 8
Filling
  • 8 Packages (6 ounces each) Driscoll’s Blackberries
  • 1 Cup sugar
  • 1/4 Cup tapioca flour (or cornstarch)
  • 2 Tablespoons lime juice
  • 1/8 Tsp. salt
Topping
  • 3/4 Cup all-purpose flour
  • 2/3 Cup sweetened flaked coconut
  • 2/3 Cup sugar
  • 1/4 Cup finely chopped pecans
  • 1/4 Tsp. baking powder
  • 6 Tablespoons cold unsalted butter, cut into small pieces
  • 1/8 Tsp. salt
  • 1 large egg
Filling
  • PREHEAT oven to 350°F.

    STIR blackberries, sugar, tapioca flour, lime juice, and salt in a large bowl until blended.

    DIVIDE mixture evenly between 8 (8-ounce) ceramic ramekins.

Topping
  • MIX flour, coconut, sugar, pecans, baking powder, and salt in the bowl of an electric mixer.

    ADD butter and mix until no large pieces remain.

    ADD egg and mix until fully combined and dough starts to come together.

    ROLL 2 tablespoons of dough into a ball and flatten into a disk about 1/4-inch thick.

    PLACE disk on top of berry mixture in one ramekin.

    REPEAT with remaining dough and ramekins.

    PLACE ramekins on a large rimmed baking sheet.

    BAKE 20 to 30 minutes or until tops are golden brown and filling is bubbling.

Rated 4 out of 5 by from Easy to prepare and delicious! I halfed the recipe because it's just 2 of us. It's very easy to make and delicious! The nuts set it over the top! Not really sure if the coconut added much flavor or not. Next time I'm going to leave it out just to see. I'm not much on leaving reviews for recipes because most of them on the internet are not that great, but this one is worth it!
Date published: 2017-06-18
Rated 5 out of 5 by from Now I have •two• cobbler recipes! I grew up in Texas, where peach cobbler is king, but the first time I had blackberry cobbler ended my love for the peach. I discovered a cobbler recipe that is truly restaurant quality and made it my own with two little tweaks. Now, Driscoll’s has shared •this• recipe…the coconut intrigued me, as did the addition of tapioca flour. A quick trip to the grocery store for the flour and berries, and let the cooking begin. I’ve gotta admit, this cobbler is everything it’s cracked up to be: great crust, great filling – as tart & sweet as any I’ve ever had! And the coconut; what can I say…an unexpectedly amazing twist on a classic! The differences aren’t quite enough to unseat my own recipe, but it came real close… This is a keeper!
Date published: 2018-01-28
Rated 5 out of 5 by from Loved it Love the idea of individual cobblers and the taste was super
Date published: 2018-02-11
Rated 4 out of 5 by from a little too sweet I made it for me just me. I would like to see some sugar free recipes
Date published: 2018-02-10
  • y_2018, m_2, d_18, h_2
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.7
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_11065, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_driscolls
  • bvseo_sdk, net_sdk, 3.2.0.0
  • CLOUD, getReviews, 16ms
  • REVIEWS, PRODUCT
Serving Size:

1 ramekin (242.41g)

Calories 344.19
Total Fat 14.33 g
Saturated Fat 7.77 g
Cholesterol 49.77 mg
Sodium 244.63 mg
Total Carbohydrates 53.09 g
Dietary Fiber 7.27 g
Sugar 33.43 g
Protein 4.19 g

Related